Season: August through October.
Matsutake mushrooms, prized in Asian cuisine, are highly aromatic fungi known for their distinct spicy, pine-like scent and meaty texture. Native to forests in Asia, North America, and Europe, they form symbiotic relationships with tree roots.
Harvested in autumn, they're celebrated in traditional Asian cuisine for their earthy flavor and used in various dishes like soups, rice, and hot pots. Due to their scarcity and demand, Matsutake mushrooms command high prices in global markets. Rich in nutrients like protein, fiber, and minerals, they offer both culinary delight and potential health benefits.
